Himbasha

What is Himbasha?

Himbasha is a festive, lightly sweet, star-scored celebration bread cherished across Eritrean and Ethiopian communities. It is traditionally shaped as a large, patterned round, then shared at holidays, weddings, and important family gatherings. The intricate scoring not only gives the loaf its striking appearance but also creates tender, tearable portions that encourage communal eating. The texture is soft yet sturdy, and the flavor profile balances gentle sweetness with warm, fragrant notes. Whether you prepare it for a special event or a cozy weekend, this bread shines as a centerpiece for sharing.

Ingredients

• 500 g all-purpose flour (about 4 cups)
• 2 tsp active dry yeast
• 250 ml warm milk (about 1 cup)
• 60 g sugar (about 1/4 cup)
• 1 tsp salt
• 1 1/2 tsp ground cardamom
• 1 tsp nigella seeds
• 60 g unsalted butter, softened (about 1/4 cup), plus a little more for greasing
• 60 g raisins (optional)

Step-by-Step Preparation

1. Activate the yeast: In a large bowl, combine the warm milk and half of the sugar, then sprinkle in the active dry yeast. Stir and let stand until foamy, about 5–10 minutes.
2. Make the dry mix: In a separate bowl, whisk the all-purpose flour with the remaining sugar, the salt, the ground cardamom, and the nigella seeds. If using, fold in the raisins.
3. Form the dough: Add the dry mixture to the yeast mixture. Stir until a rough dough forms, then add the softened unsalted butter. Knead until smooth and elastic, about 8–10 minutes by hand. If the dough feels sticky, dust lightly with a spoonful of all-purpose flour and continue kneading.
4. First rise: Place the dough in a lightly greased bowl (use a touch of melted unsalted butter), cover, and let rise in a warm spot until doubled in size, about 60–90 minutes.
5. Shape: Turn the dough onto a lightly dusted surface with a little all-purpose flour. Pat and stretch it into a round, about 2.5–3 cm thick. Transfer to a greased baking sheet or a buttered skillet (use a thin coat of unsalted butter).
6. Score the pattern: Using a sharp knife, score a large star or wheel pattern on top. Add smaller decorative cuts between the spokes. Do not cut all the way through—just deep enough to define the design and help the loaf rise evenly. Let the shaped dough rest until slightly puffy, about 20–30 minutes.
7. Bake: Preheat the oven to 180°C (350°F). Brush the top lightly with a little melted unsalted butter for sheen. Bake until golden and the center registers done, about 22–28 minutes depending on thickness and pan.
8. Cool: Let the loaf sit in the pan for 10 minutes, then move it to a rack and cool for at least 20 minutes before cutting or tearing.

How to Enjoy

Himbasha is best served slightly warm. Tear along the scored lines and pair with coffee or tea. It also makes a lovely base for a simple breakfast: spread with a thin layer of softened unsalted butter, or enjoy as is to appreciate the fragrance of the ground cardamom and the subtle pop of the nigella seeds. If you included raisins, their gentle sweetness shines without additional toppings.

Tips and Variations

• Adjusting sweetness: For a slightly sweeter loaf, add an extra teaspoon or two of sugar to the dough.
• Spice profile: If you enjoy a stronger aromatic note, increase the ground cardamom by 1/2 teaspoon.
• Seed texture: Toast the nigella seeds briefly in a dry pan to deepen their flavor before mixing them in.
• Crust sheen: A light brush of melted unsalted butter after baking adds a soft, tender finish to the crust.
• Flour feel: If the dough is too firm, add a tablespoon of warm milk; if too sticky, knead in a teaspoon of all-purpose flour at a time.

Storage

Store the cooled loaf in an airtight container at room temperature. To refresh, warm slices briefly in a low oven and, if you like, brush with a touch of melted unsalted butter before serving.